Moong Dal Bengali
Bengali-style mixed moong and toor dal cooked with onion, tomato, ginger and garlic, tempered with cumin in ghee and mustard oil. A rich, medium-gravy dal served with rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- rice — 100 g (ground)
- Ghee — 100 g (whole)
- Ginger — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Toor Dal — 250 g (whole)
- Moong Dal — 250 g (whole)
- salt (optional) (whole)
- onion — 2 piece (chopped)
- Garlic — 1 tsp (ground)
Tempering
- Mustard Oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash the toor dal and moong dal together and pressure cook with enough water, turmeric powder, and salt to taste until soft and well cooked, about 3 to 4 whistles.
- Meanwhile, finely chop the onion and tomato, and crush the ginger and garlic together.
- Heat mustard oil in a pan, add the cumin seeds and let them splutter.
- Add the chopped onions and saute until golden brown.
- Add the crushed ginger and garlic and saute for a minute until the raw smell goes.
- Add the chopped tomatoes and red chilli powder, and cook until the tomatoes turn soft and the oil separates.
- Add the cooked dal to this masala, adjust the consistency with water, and simmer for 5 to 7 minutes so the flavours blend well.
- Finish with a generous spoon of ghee stirred in for the classic Bengali touch, and check the salt.
- Garnish with chopped coriander leaves and serve hot with steamed rice.
Common questions
- How many calories in one plate of Moong Dal Bengali?
- 434 kcal per plate.
- How much cooking time?
- 25 min — 5 min prep, 20 min cooking.